A Burst of Flavor in Every Bite: The Easiest Quinoa Salad Ever!
Looking for a recipe that’s ridiculously easy, incredibly flavorful, and won’t break the bank? You’ve found it! This Quinoa and Chutney Salad is my go-to for busy weeknights, quick lunches, or when I need a vibrant side dish in a pinch. We’re talking four simple ingredients that come together to create something truly special. The fluffy, nutty quinoa provides the perfect canvas for the sweet and tangy notes of a good tomato chutney. It’s proof that simple ingredients can create a meal that’s both satisfying and exciting!
Ingredients
• 1 cup / 185g dry quinoa, cooked and drained
• 1 cup / 250g store-bought tomato chutney
• 1/4 teaspoon kosher salt, or to taste
• 1 tablespoon / 15ml extra-virgin olive oil, plus more for serving
Instructions
1. In a medium bowl, combine the warm, cooked quinoa with the tomato chutney. Stir gently until the quinoa is evenly coated.
2. Season with kosher salt to your liking. Remember that the chutney is already seasoned, so start with a small amount.
3. Drizzle with 1 tablespoon of extra-virgin olive oil and toss to combine.
4. Serve immediately while still warm, or allow to cool to room temperature. Offer extra olive oil at the table for drizzling.
Nutritional Information
• Per 1/3 cup serving
• Calories: 188
• Fat: 4g
• Carbohydrates: 35g
• Protein: 4g
• Fiber: 2g
• Sugar: 11g
• Sodium: 110mg
Pro Tips
• for the Perfect Salad
• Toast the dry quinoa in a pan for 2-3 minutes before cooking to enhance its nutty flavor.
• Add a handful of fresh, chopped cilantro or mint for a burst of freshness and color.
• Introduce some crunch by mixing in toasted slivered almonds, pumpkin seeds, or a can of drained chickpeas.
• Experiment with different chutneys! A spicy mango or a zesty coriander chutney would also be delicious.
FAQ
Q: How can I add more protein to this vegetarian quinoa salad
A: To boost the protein, mix in a can of drained and rinsed chickpeas or lentils. Toasted pumpkin seeds, slivered almonds, or edamame are also excellent, high-protein additions that add a wonderful crunch.
Q: Can I make this quinoa salad a complete meal
A: Absolutely! To make this a more substantial and balanced vegetarian meal, add a protein source like chickpeas and bulk it up with fresh vegetables. Stir in some baby spinach, diced cucumber, or bell peppers for extra nutrients and texture.
Q: Is this quinoa salad recipe vegan
A: Yes, this recipe is naturally vegan as written. All ingredients—quinoa, tomato chutney, salt, and olive oil—are plant-based. Just be sure to double-check the label on your store-bought chutney to ensure it contains no animal-derived ingredients.
Q: How long does this quinoa salad last in the fridge
A: This salad is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld together beautifully over time. You can enjoy it chilled or at room temperature.
